Pumpkin applesauce muffins are the ultimate way to bring cozy fall flavors into your kitchen any time of year. These moist, tender muffins combine the rich warmth of pumpkin spice with the natural sweetness of applesauce, making them perfect for breakfast, snack time, or even dessert. What makes this recipe stand out is its balance—lightly sweet, soft, and satisfying without being heavy. Whether you’re baking for a school morning, a weekend brunch, or just because, these muffins come together quickly with pantry staples and deliver consistent, delicious results every time.
Table of Contents
Why You’ll Love This Recipe
- Healthier ingredients: Applesauce replaces oil for a lower-fat muffin without sacrificing moisture.
- Quick and easy: Ready in just about 30 minutes—perfect for busy mornings.
- Packed with flavor: Pumpkin puree and warm spices make each bite taste like fall.
- Freezer-friendly: Make a double batch and freeze some for later—just reheat and enjoy.
- Kid-approved: Soft texture and mild sweetness make them a hit with kids and adults alike.
Ingredients
You’ll only need a handful of pantry staples to make these soft and flavorful pumpkin applesauce muffins:
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 can (15 oz) pumpkin puree (not pie filling)
- ⅓ cup unsweetened applesauce
- ⅓ cup milk (any variety—dairy or non-dairy)
Optional Add-ins (for variety):
- ½ cup chopped walnuts or pecans
- ½ cup mini chocolate chips
- ¼ cup dried cranberries or raisins
Instructions
Follow these simple steps to make perfectly moist and flavorful pumpkin applesauce muffins every time:
- Preheat the oven and prepare your pan
Set your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with paper liners. - Beat the eggs
In a large mixing bowl, crack in the eggs and whisk them until lightly frothy. This adds air and helps create a fluffier texture. - Mix the wet and dry ingredients
To the bowl with the eggs, add:- Flour
- Brown sugar
- Baking soda
- Pumpkin pie spice
- Cinnamon
- Salt
- Pumpkin puree
- Applesauce
- Milk
- Fill the muffin tin
Spoon the batter evenly into the muffin cups, filling each about ⅔ full. This helps them rise nicely without overflowing. - Bake and cool
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Details
- Prep Time: 10–15 minutes
- Cook Time: 20 minutes
- Total Time: 30–35 minutes
- Servings: 12 muffins
- Difficulty: Easy
- Estimated Cost: Low budget
Nutrition Facts (per muffin, approximate)
These values are estimates based on 12 servings:
- Calories: 160–180
- Protein: 2–3 g
- Fat: 1.5–2.5 g
- Carbohydrates: 32–35 g
- Sugar: 14–16 g
- Fiber: 2 g
- Cholesterol: ~30 mg
- Sodium: ~180 mg
Note: Nutrition can vary slightly based on specific brands or add-ins like nuts or chocolate chips.
Tips & Variations
✅ Pro Tips for Perfect Muffins
- Don’t overmix: Mix just until dry ingredients are incorporated—this keeps the muffins soft, not dense.
- Let the batter rest: A 5–10 minute rest before baking helps hydrate the flour and improves texture.
- Toothpick test: Insert a toothpick in the center—if it comes out clean or with a few crumbs, they’re done.
- Avoid overfilling: Fill muffin cups no more than ⅔ full to prevent overflowing.
🔁 Easy Variations
- Add crunch: Stir in ½ cup of chopped pecans or walnuts.
- Make them chocolaty: Mix in ½ cup of mini chocolate chips.
- Boost the fiber: Replace up to ¾ cup of all-purpose flour with whole wheat flour.
- Spice it up: Add a pinch of ground cloves or nutmeg for extra warmth.
- Dairy-free? Use almond, oat, or soy milk—this recipe is very flexible.
Pumpkin Applesauce Muffins
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- In a large bowl, beat the eggs lightly.
- Add flour, sugar, baking soda, spices, salt, pumpkin, applesauce, and milk to the bowl.
- Mix until just combined—do not overmix.
- Spoon batter into muffin cups, filling each about ⅔ full.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Let cool 5 minutes in the pan, then transfer to a wire rack.
Notes
– Store in airtight container for 4 days or freeze up to 3 months.
FAQs
What kind of pumpkin should I use for pumpkin applesauce muffins?
Use canned pumpkin puree, not pumpkin pie filling. Pie filling contains added sugars and spices that will throw off the flavor and texture of these muffins. Libby’s is a trusted brand, but any 100% pure pumpkin will work.
Can I make these muffins gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for best texture.
How do I store these muffins?
Store them in an airtight container at room temperature for up to 4 days. Place a paper towel underneath to absorb excess moisture and keep the tops from getting sticky.
Can I freeze pumpkin applesauce muffins?
Absolutely. Wrap each muffin in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. To reheat, microwave for 20–30 seconds or warm in a 350°F oven for about 10 minutes.
Can I use homemade applesauce?
Yes! Just be sure it’s unsweetened so it doesn’t overpower the muffins’ flavor. If it’s chunky, blend it smooth before adding to the batter.
Conclusion
These pumpkin applesauce muffins are the cozy treat you’ll want to bake again and again. Whether you’re making a quick breakfast, prepping snacks for the week, or just filling your home with the warm scent of fall spices, this recipe delivers. With pantry-friendly ingredients, minimal prep, and a soft, moist crumb every time, these muffins are a true kitchen staple. Don’t forget to double the batch—you’ll thank yourself later.